RESET360 with Camille McLaughlin
March Pick: Breakfast

Spring Vegetable Egg Bake

Eggs baked over buttery leeks, the first asparagus of spring, and wilted spinach, with pockets of goat cheese, dill, chives, and lemon zest.

Why you'll love Spring Vegetable Egg Bake

March is when the first asparagus shows up at the market and leeks are still sweet from the cold, and this egg bake puts both in one pan. The vegetables cook in butter until soft and sweet, a dozen eggs whisked with whole milk and herbs go over the top, and crumbles of goat cheese melt into creamy pockets as it bakes. Cut into squares, it is breakfast for the whole week.

Cooking the vegetables first is what keeps it tender. Leeks, asparagus, and spinach are full of water, and raw they would release it into the eggs in the oven and leave a weepy, spongy bake. A few minutes in the skillet drives that water off and browns the leeks a little, so the eggs set smooth around them. A moderate oven matters too: at 375°F the eggs set gently from the edges in, and pulling the dish once the center is just firm keeps them soft.

Lemon zest, dill, and chives are what make it taste like spring. They go into the eggs, so every bite carries a little brightness against the rich goat cheese.

Quick overview: This Spring Vegetable Egg Bake takes 15 min of hands-on time and about 55 min in all and makes 6 servings, each 1 square (about a sixth of the dish). You'll need a skillet and a baking dish.

Jump to recipe

Spring vegetable egg bake with asparagus, leeks and goat cheese
Prep 15 minCook 40 minTotal 55 minServes 6Serving 1 square (about a sixth of the dish)You'll need Skillet, Baking dish

Ingredients

  • 2 tbsp butter, plus a little for the dish
  • 2 medium leeks, white and light green parts, halved lengthwise and thinly sliced
  • 1 bunch asparagus (about 3/4 lb), woody ends snapped off, cut into 1-inch pieces
  • 2 cloves garlic, minced
  • 5 oz baby spinach (about 5 packed cups)
  • 1 tsp fine sea salt, divided
  • 12 large eggs
  • 1/2 cup whole milk
  • 2 tbsp chopped fresh dill
  • 2 tbsp chopped chives, plus more to finish
  • 1 tsp finely grated lemon zest
  • 1/2 tsp freshly ground black pepper
  • 4 oz goat cheese, crumbled

Instructions

  1. Heat the oven: Heat the oven to 375°F (190°C) and rub a 9-by-13-inch baking dish with butter so the eggs release cleanly.
  2. Clean the leeks: Swish the sliced leeks in a large bowl of cold water, let the grit sink for a minute, then lift them out with your hands onto a towel. Leeks grow with soil packed between their layers, and lifting them out leaves the sand behind in the bowl.
  3. Soften the leeks: Melt the 2 tablespoons of butter in a large skillet over medium heat. Add the leeks and 1/4 teaspoon of the salt and cook, stirring now and then, for 5 to 6 minutes, until they are soft and just starting to turn golden. The salt draws out their water so they soften and sweeten instead of frying.
  4. Add the asparagus and spinach: Add the asparagus and garlic and cook for 3 minutes, until the asparagus turns bright green. Add the spinach in handfuls, stirring each one until it wilts, and keep cooking until the pan looks dry, about 2 minutes more. Driving off that water now keeps the finished bake from weeping. Spread the vegetables evenly in the baking dish.
  5. Whisk the eggs: In a large bowl, whisk the eggs, milk, dill, chives, lemon zest, pepper, and the remaining 3/4 teaspoon of salt until no streaks of white remain. Whisk just until even; beating in a lot of air makes the eggs puff in the oven and then sink.
  6. Bake: Pour the eggs over the vegetables, scatter the goat cheese over the top, and bake for 25 to 30 minutes, until the center is set and no longer jiggles, a knife slipped into the middle comes out clean, and the eggs read 160°F (71°C).
  7. Rest and cut: Let the bake rest for 10 minutes so the eggs finish setting and cut into clean squares. Scatter with more chives and serve warm.

Storage and leftovers

Cool the bake within 2 hours, cover it, and refrigerate for up to 4 days. Squares reheat in the microwave in about 1 minute, or in a 325°F (165°C) oven for 10 to 12 minutes, covered loosely with foil so the edges stay tender.

To freeze, wrap cooled squares individually and freeze for up to 2 months. Thaw them overnight in the refrigerator and reheat until hot all the way through.

Variations

  • Feta and mint: Use crumbled feta in place of the goat cheese and mint in place of the dill.
  • Mushroom and thyme: Swap the asparagus for 8 oz sliced cremini mushrooms, cooked until browned, and add 1 teaspoon fresh thyme leaves to the eggs.
  • Parmesan top: Scatter 1/4 cup finely grated parmesan over the bake with the goat cheese for a golden, savory crust.
  • Smaller batch: Halve everything and bake it in an 8-by-8-inch baking dish for 22 to 26 minutes.

Notes and tips

  • Snap the asparagus: Bend each spear near the bottom and it breaks where the woody part ends. The tough ends make good broth.
  • Use thin spears or thick: Thin spears cook in the skillet time given. For very thick spears, halve them lengthwise first so they finish with the leeks.
  • Cold goat cheese crumbles best: Crumble it straight from the refrigerator. Soft, warm goat cheese smears instead of breaking into pieces.
  • Check the center, not the edges: The edges set first. Judge doneness by the middle, and use a thermometer if you have one.

Nutrition and mindful eating

  • Eggs bring complete protein along with choline and vitamin B12, and a square of this bake gives you a real serving of them to start the day.
  • Asparagus, leeks, and spinach bring fiber, folate, and vitamin K, and leeks carry inulin, a fiber that feeds the bacteria in your gut.
  • Butter, egg yolks, and goat cheese are the real fat here, and that fat is what lets your body take up the vitamin K and other fat-soluble vitamins in the greens.
  • Protein and fat together digest slowly, so a breakfast like this keeps your blood sugar even through the morning.
  • As you eat, notice how the bright herbs and lemon play against the rich egg and cheese, and check in late morning: a square of this should carry you a good 4 hours to lunch with steady energy and no pull toward a sweet snack.

Frequently asked questions

Have a question about this Spring Vegetable Egg Bake? Start here, with the questions people ask most.

Can I make it the night before?

Yes. Cook the vegetables and spread them in the dish, and whisk the eggs in a separate covered container. Refrigerate both overnight, then pour, top, and bake, adding 5 minutes since everything starts cold.

Why whole milk?

Whole milk gives the eggs a soft, custardy set. A splash of heavy cream works the same way.

How do I know it is done?

The center should be firm with no wobble when you nudge the dish, a knife in the middle should come out clean, and the eggs should read 160°F (71°C).

Can I use frozen spinach?

Yes. Thaw 5 oz frozen chopped spinach and squeeze it hard in a towel until no more water drips, then stir it in with the asparagus.

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Tags: March Pick, Breakfast, American